Prep 20 mins
Cook 40 mins
an interesting casserole dish, have tried it, a good casserole dinner, It was served by a friend at a church dinner.
- 2 lbs lean ground beef
- 1 chopped onion
- 1 chopped green bell pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 (15 ounce) can ranch style beans, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 6 corn tortillas, cut into strips
- 1 (8 ounce) packageshredded cheddar cheese
- 1 (10 ounce) candiced tomatoes and green chilies
- 1 1⁄2 cups crushed tortilla chips
- 1 (10 ounce) can Fiesta nacho cheese soup
- In a skillet, brown beef, onionand bell pepper and cook, stirring occasionally for 10 minutes. Drain well.
- Stir in chili powder, cumin, and salt.
- Spoon meat mixture into a greased 9x13 inch baking dish.
- Make layers of beans, corn, half the tortilla strips, and half the cheese.
- Continuer the layers with remainingtortilla strips and remaining cheese.
- In a medium saucepan, combine tomatoes, and chilies with fiesta nacho cheese soup, heat just enough that it mixes well. Do not overheat.
- Spoon mixture over top of cheese.
- Cover & bake at 350 degrees for 20 minutes.
- Remove from oven and sprinkle crushed tortilla chips over top of the casserole.
- Return to oven for 20 minutes, at 350 degrees.
This is really good. not too spicy, but just the right amount of spice for my family.... even my picky husband ate it and said it was pretty good. I used a can diced tomatoes instead of tomatoes and green chilies as we don't care for the chilies...otherwise followed the recipe as written.
This is a very enjoyable casserole! I made it for a weeknight dinner, and we really enjoyed it. Thanks so much for sharing your recipe.
This is really good, not to spicy and so very filling! I used pinto beans as we can not get ranch style beans anywhere in my area. I also did not have the corn tortillas, so I used flour but will use the corn next time. Thank you for a great recipe! Made for *Zaar Tag 2008* game